Heat 1 tablespoon of the oil in a large skillet over mediumhigh heat. Add the chicken and cook, stirring occasionally, for 6 minutes, or until no longer pink. Remove to a plate and keep warm.

4.

Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the mushrooms, snow peas, and bell pepper and cook, stirring occasionally, for 8 minutes, or until tender-crisp.

5.

In a small bowl, whisk together the broth and cornstarch until dissolved. Add to the skillet and bring to a boil over high heat. Return the chicken to the skillet. Continue cooking, stirring occasionally, for 2 minutes, or until the sauce thickens and the chicken is heated through.